Oh So Simple Summer Corn Salad

Cindy Smith Bryson


Everyone has a corn salad recipe. This is the easiest and tastiest I have ever made. The flavors meld together so well and it picks up flavor as it sits. To save time, I replace one can of white corn with Mexicorn and leave out the chopped sweet red pepper. Makes a beautiful presentation with only a few ingredients and minimal prep time!
EDITED 5/6/13: I just realized I left out the mayo when I posted (soooo embarrassed)!
Just add to your taste. Refrigerate, then stir well before serving.


★★★★★ 4 votes

6-8 servings
5 Min
No-Cook or Other


  • 3
    plum tomatoes, seeded and chopped
  • 1/2 c
    thinly sliced green onions
  • 1/2 c
    chopped sweet red pepper (or in a pinch, leave out pepper and substitute 1 or 2 cans mexicorn for white corn)
  • ·
    salt and pepper, to taste
  • ·
    mayonnaise, added to taste
  • 4-5 can(s)
    white or shoepeg corn ( in a pinch, leave out red pepper above, and substitute one or more mexicorn for white)

How to Make Oh So Simple Summer Corn Salad


  1. Combine all ingredients in large bowl. Cover and refrigerate @ least one hour.

Printable Recipe Card

About Oh So Simple Summer Corn Salad

Course/Dish: Vegetables Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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